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No Bake Pumpkin Cheesecake Cones

A delightful and easy dessert that combines the rich flavors of pumpkin cheesecake in a fun waffle cone—perfect for any occasion!
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 cones
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese, softened Ensure the cream cheese is at room temperature.
  • 1 cup Pumpkin Puree
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 1 cup Heavy Whipping Cream Whipped until stiff peaks form.
For Toppings
  • Gingersnap Cookies, for crumble topping (optional) Crumble over the filled cones for extra crunch.
  • Waffle Cones 6-8 units, to hold the cheesecake filling.

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined and creamy.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the pumpkin mixture until fully blended. Be careful not to deflate the whipped cream.
Assembly
  1. Using a piping bag (or a zip-top bag with a corner cut off), pipe the cheesecake filling into each waffle cone, filling them generously.
  2. If desired, crumble some gingersnap cookies over the filled cones for extra crunch and flavor. You could also drizzle with caramel sauce!
Chilling and Serving
  1. Place the filled cones in the refrigerator for about 30 minutes if you prefer them chilled, or serve them immediately.
  2. Enjoy your delicious No Bake Pumpkin Cheesecake Cones!

Notes

For optimal flavor, chill the cones for a bit before serving to allow the flavors to meld together beautifully. Store leftovers in an airtight container in the refrigerator for up to 2 days.